• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.753-759
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• 2016

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

• Tuberculosis and Respiratory Diseases
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• v.48 no.5
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• pp.720-729
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• 2000

Background : Histological analysis of tuberculosis shows a spectrum of findings, from well formed granulomatous inflammation with few bacilli in patient with normal immune response to M. tuberculosis to poorly formed granulomatous inflammation with many bacilli in patient with defective immune response. To evaluate the degree of immune response to M. tuberculosis, we studied the histologic features, including the presence of acid fast bacilli(AFB) in lymph node of patients with cervical tuberculous lymphadenitis, and compared them with clinical characteristics. Methods : We reviewed the histologic features of 33 cases of cervical tuberculous lymphadenitis and processed the excised nodes for auramine-rhodamine staining to detect AFB. The AFB positivity in tissue was compared with the histologic features(degree of granuloma formation, presence of caseation necrosis, presence of neutrophilic infiltration) and clinical characteristics(lymph node size, duration of symptom, presence of local symptom or radiologic evidence of pulmonary tuberculosis). Results : 1) The mean age at diagnosis was 42.4 years, and male to female ratio was 1:4.5. 2) Histologically, all cases showed well formed granuloma and variable degrees of caseation necrosis, and 39% of the cases showed neutrophilic infiltration in the granulomatous inflammation. 3) AFB were confirmed in 52% of the cases, and they were found extracellularly and at the periphery of caseation necrosis. 4) There was no association between AFB positivity and histological features or clinical characteristics. Conclusion : Cervical tuberculous lymphadenitis showed well formed granulomatous inflammation with caseation necrosis, and there was no association between AFB positivity in the tissue and histological or clinical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.586-591
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• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

• Journal of Chest Surgery
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• v.41 no.5
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• pp.663-666
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• 2008

Pulmonary hyalinizing granuloma (PHG) is a rare disease that usually presents with multiple bilateral pulmonary nodules and characteristic histological findings, with hyaliuized collagen lamellae. Because of the absence of characteristic radiologic and clinical features, PHG is usually diagnosed after surgical resection or biopsy. We performed thoracoscopic wedge resection for a pulmonary nodule located in the right lower lobe that proved to be PHG histo-pathologically. We report two cases along with a review of the literature.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• The Journal of the Korean dental association
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• v.6 no.1
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• pp.22-28
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• 1967

• The Journal of the Korean dental association
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• v.8 no.12
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• pp.665-672
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• 1970

• Korean Journal of Human Ecology
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• v.19 no.3
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• pp.429-441
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• 2010

This study explores experiences of housewives with infants' Pumasi child rearing community(i.e, communal child rearing community). A concrete context of pumasi child rearing of housewives with Infants was found. Results were as follows: The backgrounds of participation in pumasi child rearing community are isolated condition of child rearing and housewives' needs to find way of communication with others. Pumasi child rearing communities give meaningful experiences. They meet the developmental needs of both mothers and children and also provide various parenting models and skills, give a high value to individual child rearing, develop an everyday life community and strengthen the health of communities.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.214-216
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• 2005

육가공품의 품질 평가를 과학적으로 객관적으로 하기위해 원료육의 결합조직내에 포함된 hydroxyproline의 함량을 정량화하였다. 축산물 중 hydroxyproline의 함량은 돈육 > 계육 > 우육의 순서로 나타났으며 이 중 돈육의 등급에 따른 hydroxyproline 함량은 등급이 낮을수록 높게 측정되었다. 이상의 결과를 통해 돈가스 육가공품의 hydroxyproline의 함량을 측정한 후, 제품에 포함된 돈육의 비율 및 수분함량을 계산하여 돈가스 제품에 사용된 돈육의 등급의 추정할 수 있었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.188-191
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• 2004

본 실험은 돈육 후지 부위를 이용하여 육포를 제조하는 과정에서 침지 시간에 따른 육포의 물리적, 이화학적 특성 및 관능적 특성을 조사하여 육포제조 방법을 더욱 표준화 하고자 실시하였다. 침지시간에 따른 돈육 후지의 침지수율은 시간이 경과함에 따라 유의적으로 높아졌고 pH는 침지시간에 따라 차이가 없었으며 보수력은 유의적으로 높았다. 육색은 $L^{\ast}$, $a^{\ast}$, $b^{\ast}-value$ 모두에서 침지시간이 경과함에 따라 유의적으로 낮아졌다. 건조하여 제조된 육포의 건조수율은 침지시간이 경과함에 따라 유의적으로 높아졌으나 수분함량은 차이가 없었으며. 육색은 $L^{\ast}$, $a^{\ast}$, $b^{\ast}-value$ 모두 침지시간이 길어짐에 따라 유의적으로 낮아졌다. 조직감 측정은 12시간 침지한 육포의 hardness가 높았으며 24시간 침지한 육포의 springiness가 높았고 48시간 침지한 육포의 cohesiveness, gumminess, chewiness가 전체적으로 높은 값을 보였다.